Green Thai Curry – my Style

Ingredients for 3 servings:

• 40 g curry paste, green (Thai)
• 1 can coconut milk
• 250 g prawn(s), peeled
• 100 g potatoes, small
• 100 g sugar snap peas
• 100 g zucchini
• 100 g cocktail tomatoes
• 100 ml cream
• 1 lime(s)
• 2 stalk(s) asparagus, green
• 1 carrot(s)
• 1 pinch(s) of salt and pepper
• possibly soy sauce

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Variation according to taste

Sauté the curry paste in a deep pan, add the shrimp, season, and stir-fry for 2-3 minutes. Now pour in the coconut milk and reduce the heat. Cut the vegetables (except the tomatoes) and potatoes into attractive bite-sized pieces and add to the curry. Add a little lime zest, cover, and let everything simmer until cooked through. Just before the end of the cooking time, stir in the halved tomatoes. A dash of soy sauce is also delicious for a change. Add cream if the curry paste is too spicy (the spiciness of the curry paste can vary depending on the manufacturer). I replace the shrimp with chicken or firm white fish, for example. I serve it with a rice mix containing wild rice.